Description

This Chicken Enchilada Bowl with Cauliflower Rice offers a flavorful and healthy twist on traditional enchiladas by replacing tortillas with low-carb cauliflower rice. Featuring tender chicken thighs simmered in a blend of red enchilada sauce and green salsa verde, this dish is topped with fresh avocado, tomatoes, onions, cheese, jalapenos, and a dollop of Greek yogurt, creating a satisfying, protein-packed meal perfect for a quick weeknight dinner.

Ingredients

Scale

Protein and Sauce

2 Tbsps avocado or olive oil
1-1/2 lbs boneless, skinless chicken thighs, coarsely chopped
1 cup red enchilada sauce (Siete brand recommended)
8 oz jar green salsa verde (tomatillo salsa)

Base

Cooked cauliflower rice or brown rice

Toppings

1 large avocado, diced
2 Roma tomatoes, chopped
1 small red onion, thinly sliced
Shredded or crumbled cheese of choice (such as cheddar, Monterey Jack, or queso fresco)
Chopped jalapeno, to taste
Freshly chopped cilantro
A dollop of plain Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

Heat Oil and Cook Chicken: In a large skillet over medium heat, heat 2 tablespoons of avocado or olive oil. Add the coarsely chopped boneless, skinless chicken thighs and cook, stirring occasionally, until the chicken is browned and mostly cooked through, about 6-8 minutes.
Add Sauces and Simmer: Stir in 1 cup of red enchilada sauce and 8 ounces of green salsa verde. Reduce the heat to low and simmer the chicken in the sauce, allowing the flavors to meld and the chicken to cook fully, about 8-10 minutes. Stir occasionally to prevent sticking.
Prepare the Base: While the chicken simmers, heat cooked cauliflower rice or brown rice as per your preference. This will serve as the base of your enchilada bowls.
Assemble the Bowls: Spoon the saucy chicken mixture over a bed of cauliflower or brown rice in individual bowls. Top each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onions, and your choice of shredded or crumbled cheese.
Add Final Garnishes: Sprinkle chopped jalapeno and freshly chopped cilantro over the bowls for added flavor and freshness. Finish with a dollop of plain Greek yogurt to add creaminess and balance.
Serve Warm: Serve the chicken enchilada bowls warm and enjoy a delicious, wholesome meal packed with bold Mexican-inspired flavors.

Notes

You can substitute brown rice with cauliflower rice for a lower-carb option.
Adjust the amount of jalapeno based on your spice tolerance.
Use skinless chicken thighs for juicier meat compared to chicken breasts.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
For added crunch, consider adding a handful of crushed tortilla chips on top before serving.